1. Roll the butterfly pea dough and white dough into thin slices.
2. Use a round biscuit mold to cut into circles for use.
3. Two-color discs are placed on each other.
4. Use a knife to draw a virtual knife from the middle, evenly making three copies on both sides.
5. Keep the center of the circle and cut it along the dotted line with a knife. Cut through both discs.
6. Pinch each portion of the upper layer into petals.
7. Do not pinch below.
8. The same goes for blue.
9. Pinch into.
10. Press the end of the chopsticks to make a flower heart.
11. One roselle, cut into small pieces for later use.
12. Roselle grains serve as stamens.
13. Steam on a tray for 20 minutes. Serve. Stop for a minute or two before taking out the pan. Be careful not to drip the steam from the lid of the pan on the steamed buns.
14. Finished product.
15. Finished product.
16. Finished product.
